Ingredients:

  • 1 cup (2 sticks / 226g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ¾ cup (150g) Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 ¼ cups (281g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup (100g) Graham Cracker Crumbs (about 7-8 graham crackers, finely crushed)
  • 1 ½ cups (255g) Semi-Sweet Chocolate Chunks
  • 2 cups (100g) Mini Marshmallows (or larger marshmallows, cut into quarters)
  • Optional: Coarse Sea Salt, for sprinkling

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the graham cracker crumbs and chocolate chunks.
  6. Cover the dough and chill for at least 30 minutes. This prevents excessive spreading.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
  9. Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Remove the cookies from the oven and immediately press mini marshmallows into the tops of the cookies.
  11. Place the baking sheets back in the oven under the broiler for 30-60 seconds, or until the marshmallows are golden brown and toasted. Watch carefully to prevent burning!
  12. Remove from oven and sprinkle with coarse sea salt (optional). Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.